Date cake in caramel pudding

Ingredients:

Cupcake

• Cooking spray to spray the pan
• 1.5 cups chopped dates
• 1 cup of boiling water
• 1 cup granulated sugar
• 110 g unsalted butter, softened
• 3 large eggs
• 2 tsp vanilla extract
• 2 cups premium flour
• 2 tsp baking powder
• 1 teaspoon of baking soda
• 0.5 tsp salt

Pudding

• 1.5 cups brown muscovado sugar
• 330 g unsalted butter, softened
• 1 cup heavy cream
• 1 tbsp vanilla extract
• 0.5 tsp salt
• 1/4 cup crushed toffee chocolate bar, such as Heath Bar, for garnish

Preparation:

1. Preheat oven to 350°F (175°C). Spray a muffin tin with cooking spray. Place the dates in a medium bowl, pour boiling water over them, and let steep for 10 minutes.
2. Cupcake:
   
   In a large bowl, whisk together the granulated sugar, butter, and eggs. Add the vanilla. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and gently mix into a dough. Add the dates along with the wet ingredients and mix. Do not overmix the dough, or the cake will be tough.
3. Transfer the batter to the prepared pan and bake for 45 minutes to 1 hour, checking after 45 minutes to ensure the cake hasn't dried out. Let cool for 15 minutes, then remove the cake from the pan and let it cool on a wire rack until slightly warm.
4. Pudding:
   
   In a medium saucepan, combine the brown sugar, butter, cream, vanilla, and salt. Bring to a boil and simmer, stirring constantly, until the pudding thickens, about 10 minutes. Transfer the cake to a serving platter, pour the pudding over it, and garnish with a chopped toffee bar.